- Trim the excess fat from a 3-6lb Brisket and place it in the Crock Pot
- Cover with a bottle or two of Beer
- Cover and cook on low for 12-16 hours
- Remove roast and shred it with 2 forks
You can serve the brisket as is on a roll or add the shredded Beef to a Wok or large frying pan and mix in your favorite BBQ sauce.
Works great with Sauerkraut too.
If you want a little kick add a teaspoon of Sambal to the Beer in the crock pot before you start cooking.